Careme Recipes

Ingredients

• Coho salmon fillets, skin-on 2 fillets (5–6 oz each)
• Delicata squash 1 medium, halved, seeded, sliced 1/2-inch moons
• Brussels sprouts 10 oz, trimmed and halved
• Maple syrup 2 tbsp
• Dijon mustard 1 tbsp
• Apple cider vinegar 1 tsp
• Olive oil 3 tbsp, divided
• Fresh thyme (or rosemary) 2 tsp leaves, chopped
• Salt & black pepper To taste
• Lemon wedges (optional) For serving

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss squash and Brussels with 2 tbsp olive oil, half the thyme, salt, and pepper. Spread on pan and roast 12 minutes.
3. Stir together maple syrup, Dijon, vinegar, remaining 1 tbsp olive oil, and a pinch of salt/pepper.
4. Scoot veggies to sides; place salmon in center, skin-side down. Brush generously with maple–Dijon glaze. Sprinkle remaining thyme.
5. Roast 10–12 minutes more, until salmon just flakes and veggies are caramelized. (Target 125–130°F for medium.)
6. Finish with a squeeze of lemon if you like. Serve salmon with the roasted veggies and any extra glaze from the pan spooned on top.

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz Sale $9.49 per 1 lb pack (using 8 oz ≈ $4.75)
• Rigatoni (or other ridged pasta) 8 oz
• Olive oil 2 tbsp
• Yellow onion, finely chopped 1 small
• Carrot, finely chopped 1 small
• Celery stalk, finely chopped 1 small
• Garlic, minced 3 cloves
• Tomato paste 2 tbsp
• Crushed tomatoes or passata 1 cup
• Dry red wine (optional) 1/4 cup
• Fresh rosemary, chopped 1 tsp
• Red pepper flakes (optional) 1/4 tsp
• Lacinato kale, ribs removed, chopped 3 packed cups
• Salt & black pepper To taste
• Parmesan, grated 1/3 cup, plus more to finish

Instructions

1. Bring a large pot of salted water to a boil. Start pasta when sauce is simmering; cook rigatoni until just al dente. Reserve 1/2 cup pasta water; drain.
2. Meanwhile, heat 2 tbsp olive oil in a wide skillet over medium-high. Add lamb; season with salt/pepper. Cook, breaking up, until browned with crispy bits, 4–5 minutes. Spoon off excess fat if needed.
3. Add onion, carrot, and celery; cook until soft, 4–5 minutes. Stir in garlic 30 seconds.
4. Add tomato paste; cook, stirring, 1 minute to caramelize. Deglaze with wine (if using) and let it reduce by half, 30–60 seconds.
5. Stir in crushed tomatoes, rosemary, and red pepper flakes. Simmer 5–7 minutes; season to taste.
6. Add kale; cook until wilted and tender, 2–3 minutes. Stir in Parmesan.
7. Toss in drained rigatoni with a splash of pasta water until glossy and saucy, 1–2 minutes. Adjust salt/pepper. Serve with extra Parmesan.

Ingredients

• Simple Truth® Natural Rack of Lamb, 4-rib, about 1 lb 1 rack Sale $18.49 per 1 lb
• Carrots, peeled 6–8 small (or 4 medium), cut into batons
• Olive oil 3 tbsp, divided
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Sweet paprika 1 tsp
• Ground cinnamon 1/4 tsp
• Garlic, minced 3 cloves
• Kosher salt & black pepper To taste
• Couscous 1 cup dry
• Chicken or vegetable broth 1 cup, hot
• Lemon 1 (zest and 2 tbsp juice)
• Fresh parsley and/or mint, chopped 1/4 cup
• Honey (optional) 1 tsp for finishing

Instructions

1. Heat oven to 425°F. Pat lamb dry; French any excess fat if desired. Mix cumin, coriander, paprika, cinnamon, 1 minced garlic clove, 1 tbsp olive oil, 1 tsp salt, and pepper to form a paste. Rub all over lamb; let sit while you prep carrots.
2. Toss carrots with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 10 minutes.
3. Heat an oven-safe skillet over medium-high. Add 1 tbsp olive oil; sear lamb rack, fat-side down first, 2 minutes per side until browned.
4. Move lamb to the sheet with carrots (carrots pushed to sides). Roast 12–16 minutes more, to 130°F for medium-rare (carryover will rise).
5. While roasting, place couscous in a bowl with lemon zest and a pinch of salt. Pour hot broth over; cover 5 minutes. Fluff with a fork; stir in remaining minced garlic, lemon juice, and chopped herbs. Adjust salt/pepper; drizzle in honey if you like.
6. Rest lamb 5 minutes, then slice into chops. Serve with lemon-herb couscous and roasted carrots.